French Onion Chicken Thighs (Printable)

Tender chicken thighs baked with caramelized onions and a crisp sourdough topping for rich flavor.

# What You’ll Need:

→ Chicken & Marinade

01 - 8 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Caramelized Onions

05 - 3 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 teaspoon sugar
09 - ¼ teaspoon salt
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

→ Sauce

12 - ⅔ cup dry white wine
13 - 1 cup low-sodium chicken broth
14 - 2 teaspoons Worcestershire sauce
15 - 1 tablespoon Dijon mustard

→ Sourdough Topping

16 - 3 cups sourdough bread, cut into 1-inch cubes
17 - 1 tablespoon olive oil
18 - 1 cup grated Gruyère cheese
19 - ¼ cup grated Parmesan cheese
20 - 1 tablespoon fresh parsley, chopped

# Steps:

01 - Preheat oven to 375°F
02 - Season chicken thighs with salt and pepper. In a large ovenproof skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Brown chicken thighs skin side down for 4-5 minutes until golden. Remove and set aside.
03 - In the same pan, melt butter with 1 tablespoon olive oil. Add onions, sugar, and ¼ teaspoon salt. Cook over medium heat, stirring often, until onions are deeply golden and caramelized, approximately 20-25 minutes.
04 - Add minced garlic and thyme to the caramelized onions. Sauté for 1 minute until fragrant.
05 - Deglaze the pan with white wine, scraping up browned bits from the bottom. Simmer for 2-3 minutes. Stir in chicken broth, Worcestershire sauce, and Dijon mustard. Return chicken thighs to the pan, nestling them skin side up into the onions and sauce.
06 - Transfer the pan to the preheated oven and bake uncovered for 25 minutes.
07 - While chicken bakes, toss sourdough bread cubes with 1 tablespoon olive oil in a bowl until evenly coated.
08 - Remove pan from oven after 25 minutes. Sprinkle Gruyère and Parmesan cheeses evenly over the chicken and onions. Top with the oiled sourdough cubes, distributing them in a single layer.
09 - Return the pan to the oven and bake for an additional 15-20 minutes until the bread is golden brown and the cheese is bubbling at the edges.
10 - Remove from oven, sprinkle with fresh parsley, and allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Chicken thighs stay juicy: They're forgiving and flavorful, never drying out even if your timing isn't perfect.
  • The onions become the star: Slow caramelization creates this sweet, savory depth that makes the whole dish feel luxurious without fancy techniques.
  • Built-in textural contrast: Crispy bread and melted cheese on top give you that satisfying crunch against tender chicken and silky sauce.
02 -
  • Don't rush the onions: I learned this the hard way by trying to caramelize them over high heat, thinking I'd save time—they just turned brown and bitter instead of sweet and silky; medium heat and patience are non-negotiable.
  • Stale sourdough is actually better: Fresh, soft bread turns into mush; slightly stale bread holds its shape and becomes wonderfully crispy, so plan ahead or let your loaf sit out overnight.
  • Skin-on chicken thighs matter more than you think: The skin renders fat that flavors the whole sauce and keeps the meat impossibly moist; boneless thighs will work in a pinch but won't give you that same richness.
03 -
  • Brown your chicken thighs skin-side down first: That contact with the hot pan renders some of the fat and creates the golden, flavorful skin you want, not pale and flabby.
  • Toast your sourdough cubes lightly before assembling: A quick toss in olive oil and a few minutes at 350°F before adding to the casserole ensures they stay crispy instead of absorbing moisture from the sauce.
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